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Creamy Chicken and Dumplings

Creamy Chicken and Dumplings
Prep Time
45 min
Yields
6-8 servings

Shredded rotisserie chicken and frozen mixed vegetables will help you get this comfort dish on the table in no time.

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ingredients

½
cup milk
2
large eggs
2
tsp baking powder
1 ½
cups plus 2 tbsp all-purpose flour
1 ½
tsp kosher salt
5
cups low-sodium chicken stock
1
cup half and half
½
tsp freshly ground black pepper
2
sprigs fresh thyme
1
bay leaf
2
cups shredded cooked chicken, such as rotisserie chicken
2
cups frozen mixed vegetables, such as peas carrots
2
cups frozen mixed vegetables, such as peas, carrots and corn
2
Tbsp chopped fresh parsley
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directions

Step 1

In a medium bowl, whisk together the milk and eggs. In a separate bowl, sift together the baking powder, 1 1/2 cups of the flour and 1 teaspoon of the salt. Add the dry ingredients to the wet and mix until combined, being careful not to overmix. Set the dumpling batter aside.

Step 2

In a medium pot, combine the stock, half-and-half, pepper, thyme, bay leaf and remaining 1/2 teaspoon salt and bring to a boil. In a small dish, whisk the remaining 2 tablespoons flour with 1/4 cup water. Whisk the flour mixture into the chicken stock mixture. Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.

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